Directions
- 1Cover russet potatoes with cold water, bring to a boil, and cook for 12 minutes until halfway cooked.
- 2Shred the potatoes using a box grater.
- 3In a saucepan, melt 4tb of unsalted butter, add a small finely diced shallot and 2 sprigs of fresh thyme. Cook on low heat for a few minutes to infuse the butter.
- 4Strain the butter mixture over the shredded potatoes and season with kosher salt.
- 5Combine everything gently.
- 6Warm up a skillet over medium heat, add avocado oil and clarified butter.
- 7Add the potato mixture into the skillet and press it using a spatula to form a flat cake.
- 8Let the hash brown cook for 12-15 minutes until a crust sets.
- 9Invert the hash brown, add more clarified butter to the pan, and return the hash brown to the skillet.
- 10Cook for 5 minutes and then transfer to an oven set at 450°F for 10 minutes, until the bottom side is golden brown and crispy.
- 11Let the hash brown sit for 5 minutes, then garnish with flaky salt and fresh chives.
Ingredients
- 2 lbs russet potatoes
- 4 tb unsalted butter
- 1 small, finely diced shallot
- 2 sprigs fresh thyme
- 1 to taste kosher salt
- 2 tb avocado oil
- 3 tb clarified butter
- 1 to taste maldon salt
- 1 thinly sliced fresh chives
Equipment
box gratersaucepanskilletspatulaoven
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